Bishy Barnabees Cottage Garden
Dalle Khursani Chilli
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£3.99 - Regular price
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£3.99
The Dalle Khursani (also known as “Dalle” or “Akabare Khursani”) is a famous chilli pepper native to Nepal and parts of northeastern India (notably Sikkim and Darjeeling). Its name translates roughly to “round chilli,” describing its distinctive shape. Renowned for its intense heat, fruity flavour, and slightly smoky undertones, Dalle Khursani has been awarded Geographical Indication (GI) status in India, underscoring its cultural and agricultural importance.
With a heat level ranging between 100,000–350,000 Scoville Heat Units (SHU), it’s comparable to habaneros and Scotch bonnets but with a unique Himalayan character.
The Dalle Khursani is a fiery Himalayan treasure — compact, productive, and packed with a unique fruity-smoky punch. Its distinct round pods, cultural importance, and exceptional heat make it a sought-after variety for chilli enthusiasts and gardeners alike. With proper care, it rewards growers with heavy harvests of vibrant red pods perfect for a wide range of culinary uses.
| Quantity of Seeds | 10 seeds per packet |
| Origin | Sikkim, India (Himalayan region) |
| Genus | Capsicum Annuum |
| Scoville Rating/Heat Level | 100,000–350,000 SHU — fiery, comparable to habanero. |
| Plant Size | 60–90 cm (24–36 inches), though can reach 1 m (39 inches) in ideal conditions. Bushy, upright, moderately compact. Medium to dark green, lance-shaped leaves. Small, white, typical of Capsicum species. High-yielding under good care; produces dozens of pods over the season. |
| Pod Size | Small, round to slightly oval “cherry-like” pods, about 1.5–2.5 cm (0.6–1 inch) in diameter. Green when immature → bright, glossy red when fully ripe. Thick-walled, juicy, slightly crunchy. |
| Flavour | Fruity, slightly smoky, with a quick, sharp heat that lingers. Traditionally used fresh in pickles, fermented sauces, chutneys, or dried and ground into powder. It’s often eaten raw by locals — a testament to its cultural significance. |
| Growing Conditions |
Use a light, well-draining seed-starting mix and sow seeds ¼ inch (0.6 cm) deep. Sow seeds indoors 8–10 weeks before the last frost date. Optimal soil temperature: 25–30°C (77–86°F); a heating mat greatly improves germination. Cover trays with a humidity dome or clear plastic to maintain moisture and warmth. Provide 12–16 hours of light per day (grow lights or bright windowsill). Dalle Khursani can be slow to germinate — usually 14–28 days, sometimes longer. Transplant when seedlings have 4–6 true leaves and outdoor temperatures are consistently above 15°C (59°F). Harden plants off over 7–10 days. Plant 50–60 cm (20–24 inches) apart; rows about 60–75 cm (24–30 inches) apart. Use a balanced fertilizer (e.g., 10-10-10) or organic compost every 3–4 weeks. Switch to a high-potassium fertilizer when plants start fruiting. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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